Spaghetti and Broccoli Aglio Olio

Servings: | Prep Time: | Cook Time:


2 Heads of Broccoli, cut into about 6 cups of florets and 1 cup of thinly sliced stems
1 Tablespoon salt
1 cup of The Olive Tap’s Roasted Garlic Olive Oil
1 Lb. Spaghetti, Linguini or Penne
1 tsp. Red pepper flakes (more or less to taste)
Juice of 1/2 lemon, or 2 Tbsp of The Olive Tap’s Sicilian Lemon White Balsamic Vinegar
1 Cup Parmigiano Reggiano

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Note: You will use the water in the pot to cook both the Broccoli and the pasta. You’ll need to save about 2 cups of the pasta cooking liquid before you drain the pasta.

Fill an 8 quart pot about 3/4 of the way up with water and add salt.  Bring to a boil.  Add the Broccoli and cook for 3 minutes.  Broccoli will be partially cooked (Al dente).  Remove the Broccoli with a slotted spoon to a strainer and run cold water over the florets to cool and set the color.  Allow to drain then set aside.

Return the pot of water to a boil and cook the pasta according to the directions.

While the pasta is cooking, in a large, deep 12 inch sauté pan, heat 3/4 cup of Roasted Garlic Olive Oil to medium.  When the oil gets hot, add the broccoli and stir to coat.  Add the red pepper flakes and cook for about 3 minutes until broccoli is tender.  Drizzle lemon juice or Sicilian Lemon Balsamic Vinegar over the Broccoli, and reduce heat to low while the pasta finishes cooking.  Reserve a few cups of pasta cooking water first, then drain the pasta.

Put the pasta into a serving dish; add the cooked broccoli and 1 cup of the reserved water.  Stir to blend.  Top with 1/2 cup Parmigiano Reggiano,  putting the rest into a serving dish with a spoon.  Add more cooking liquid if the pasta is too dry. Add salt & pepper to taste.  Serve while hot.  Serves 4 as an entrée or 8 as a side dish

A Traditional Family Recipe by Rick